Combine the cereal, flour, sugar, soda, and salt in a large bowl. Make a well in the center and add the remaining ingredients. Stir just until moistened. Over stirring will ruin the texture. Cover tightly and store in the refrigerator for up to 5 weeks.
When ready to bake:
Spoon into a greased or paper-lined muffin tin, 2/3's full. Bake 20 minutes at 350 degrees.
These are best if the batter sits for a least an hour before baking.